5 from 4 votes

Pumpkin-Pear-Cranberry Hot Dish

Host Zoe Francois' pumpkin-pear-cranberry dessert hot dish, as seen on Zoe Bakes, season 2.

This is the Pumpkin-Pear-Cranberry Hot Dish that I make on Season 2, episode 12 of Zoë Bakes on Magnolia Network.

Host Zoe Francois holds her pumpkin-pear-cranberry dessert hot dish, as seen on Zoe Bakes, season 2.

Don’t let the snow in this episode throw you off, this weekend is perfect for making s’mores over the campfire. In this episode of Zoë Bakes I’ll show you how to make your own marshmallows. If you’ve never had a homemade marshmallow your mind will be blown! Toast them and it’s next level. And you better believe I go there and make homemade graham crackers too!

Host Zoe Francois serves her pumpkin-pear-cranberry dessert hot dish, as seen on Zoe Bakes, season 2.

I also cook with chef Steven Brown, one of the most celebrated chefs in Minneapolis, who I had the great fortune of working with back in the day! I visit Tilia and he shows me the great Midwestern tradition of Hot Dish! I try my hand at making this sweet version and it is deemed a new tradition by my friends and neighbors: Stephanie Meyer, Heath Rudduck, Heather Harnisch, Jason and little Ro (you may remember her from the banana pudding fiasco!).

Pumpkin Pear Cranberry Hot Dish by Zoë François on Zoë Bakes on Magnolia Network

Pumpkin-Pear-Cranberry Hot Dish

5 from 4 votes


Pumpkin Cake Layer

  • 1 tbsp unsalted butter for greasing baking dish
  • 1 cup (130g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) mild-flavored oil
  • 1 cup (240g) pumpkin puree
  • 1/4 cup (60ml) sour cream
  • 2 large eggs
  • 2 tsp vanilla extract

Pear Layer

  • 3 large pears peeled, cored, and diced
  • 1 cup cranberries fresh or frozen
  • 1/2 cup (100g) brown sugar
  • 1 tsp cinnamon
  • pinch kosher salt

Streusel Topping

  • 1 cup (100g) rolled oats
  • 1 cup (200g) brown sugar
  • 1 cup (130g) all-purpose flour
  • 1/2 cup (113g) unsalted butter melted
  • pinch kosher salt


  • Preheat oven to 350°F with rack in the center of the oven. Butter a 2.5-quart baking dish (9×9-inch square).
  • First, make the pumpkin cake layer. In a large bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Add the brown sugar, granulated sugar, oil, pumpkin puree, sour cream, eggs and vanilla extract. Whisk until well combined. Spread the batter evenly in the prepared baking dish.
  • Next, make the pear layer. In the same bowl, toss the pears, cranberries, brown sugar, cinnamon and salt. Scatter the pear mixture evenly over the pumpkin batter.
  • To make the streusel topping, combine the oats, brown sugar, flour, melted butter, and salt, until small clumps of the mixture are formed. Spread the crisp topping evenly over the apples.
  • Place the baking dish on a baking sheet to insulate the bottom and catch any excited caramel that bubbles up. Bake for about 1 hour or until a test comes out with moist crumbs, but not wet. Serve hot or at room temperature.


Recipe adapted from Zoë Bakes Cakes by Zoe Francois.
Tried this recipe?Let us know how it was!

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3 thoughts to “Pumpkin-Pear-Cranberry Hot Dish”

  1. 5 stars
    I love to bake but there are only two us to eat all the goodies. So, I started a “tasting Party”of my neighbor ladies who I text when I bake to come over and try the goodies and even take seconds home with them. I made this dish and it turned out perfectly. I had an 8×8 pan instead of a 9×9 and my son suggested I just fill a ramekin with the extra filling which worked out perfectly. I texted the “tasting party” ladies as I took it out of the oven and it was warm when they came over about an hour later. My husband fixes fresh roasted coffee or tea to go with the baked goods which makes it even better. Thanks Zoe, love your show!

    1. What a lovely tradition you’ve started! Thank you so much for trying and rating the recipe, Beth!

  2. 5 stars
    This is so good and only gains in flavor if you have it leftover! I couldn’t find cranberries at the grocery so used frozen sweet dark cherries that I chopped and it was delicious. I’ll be making it again for sure!

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